Wednesday, February 5, 2014

Cindy Tidwell-Shelton's Chopped Salad

Thanks to Cindy Tidwell-Shelton for bringing this delicious salad to our January Historical League meeting. We had a large turnout with all the salads appreciated and consumed!

Chopped Chefs Salad with Homemade Croutons

Ingredients Dressing:

3 TBSP Red Wine Vinegar
1 TBSP Dijon Mustard
6TBSP Extra Virgin Olive Oil
1 clove minced garlic
Salt and Pepper to taste (I used garlic salt instead of regular salt)

Mix all ingredients except olive oil with a whisk.  Gradually add olive oil while constantly stirring.  Drizzle over salad when ready to serve.

Ingredients Croutons:

1 loaf French bread cut into cubes
Drizzle Olive Oil over cubes and salt and pepper them.  Put in a 400 degree oven until lightly toasted. Add to salad prior to the dressing.

Ingredients Salad:

3 Heads Romaine lettuce cut into bite size pieces
4 ounces ham cut into bite size pieces
4 ounces turkey cut into bite size pieces
1/2 cup pitted kalamata olives cut into pieces
1/2 cup cherry tomatoes cut in half lengthwise
2 hard cooked eggs peeled and chopped
1 cucumber peeled and chopped

Mix all vegetables, then add croutons and dressing.